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  1. Volume 2, Issue 10, May 31, 2015

    https://agnr.osu.edu/Vol2Issue10

    by the passing of Dr. Jim Harper who passed away in 2014. We believe that our faculty are among the ... I was interviewed on the subject of grass tetany in beef cattle. FINPACK 2014 farm business on-farm ...

  2. Use of Good Manufacturing Practices (GMPs) in HACCP Programs

    https://meatsci.osu.edu/node/115

    failed) for metal content.  Monitoring the metal detectors would not work as a GMP, in place of a CCP for ...

  3. Volume 2, Issue 11, June 15, 2015

    https://agnr.osu.edu/Vol2Issue11

    http://southcenters.osu.edu/marketing/2014-direct-marketing-webinars.Please share this link with clientele to answer their questions and give them updates from OSU. The Ohio ... the City of Defiance and another in the Village of Hicksville. In 2014, the City of Defiance had 50 ...

  4. Lesson Plans for Teachers

    https://ohiowatersheds.osu.edu/resources/human-dimensions/mental-models/basic-stream-and-watershed-ecology-lesson-plans

    an additional PDF file.  If you have any questions regarding these lesson plans, you may contact the ...

  5. Phosphates as Meat Emulsion Stabilizers

    https://meatsci.osu.edu/node/97

    due to the buffering capacity of meat. Alkaline phosphates increase meat pH in the range of 0.1 to 0.6 ...

  6. Lesson Plans

    https://ohiowatersheds.osu.edu/resources/lesson-plans

    an additional PDF file.  If you have any questions regarding these lesson plans, you may contact the ...

  7. In Plant Validation

    https://meatsci.osu.edu/node/112

    content of your product formula, etc.  However, challenge studies, which involve applying the critical ...

  8. Forum Questions

    https://meatsci.osu.edu/node/82

    and with each product (product diameter as well as moisture and fat content would affect your critical ...

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